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The best caramels perform a delicate balancing act. They hold their shape and have a chewy “pull” when you bite into them, but they quickly soften and dissolve in your mouth. They have the deep flavor of long-boiled sugar, cooked until fragrant and caramelized, but the sweetness is tempered by the rich taste of cooked butter and cream. The contradictions between these competing flavors and textures are what make caramels such a complex, delicious candy. The recipes in this chapter highlight the best of what caramels have to offer by pairing them with spices, nuts, fruit, flowers, chocolate, and more.

Troubleshooting Caramels

My caramels are ...

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